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Vegan Coconut Rice Pudding

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Vegan Coconut Rice Pudding
  • Prep Time 20 min
  • Total Time 1 hr 30 min
  • Servings 8
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Rice pudding doesn't have to be boring and flavorless. This vegan version has spice and flavor to spare!

Ingredients

Pudding

4
cups cooked white rice (not instant or converted)
3
cups almond milk
1 1/2
cups vegan sugar
1 1/2
teaspoons grated gingerroot
1
teaspoon salt
1/8
teaspoon nutmeg
2
tablespoons vanilla
Pinch of ground cloves
1/2
cup light coconut milk

Toppings

1
cup sweetened shredded coconut
2
cups diced mango
2
tablespoons lime juice

Directions

  • 1 Heat oven to 325°F.
  • 2 In large saucepan, heat all pudding ingredients, except coconut milk, to boiling over medium-high heat, stirring occasionally. Reduce heat to low; cover and simmer 20 minutes. Uncover; remove from heat. Add coconut milk; stir until thoroughly combined.
  • 3 Scoop into 8 (6-oz) ramekins or custard cups. Refrigerate until chilled, at least 1 hour.
  • 4 Meanwhile, spread coconut in single layer on ungreased pan. Bake 8 to 10 minutes or until golden brown, stirring once.
  • 5 In small bowl, stir together mango and lime juice.
  • 6 Top each ramekin with mango mixture and toasted coconut.
Tips  

For extra flair, use Jasmine rice instead of plain white.

Place plastic wrap directly on top of pudding before refrigerating to prevent a skin from forming.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
60
)
Daily Value
Total Fat
6g
10%
(
Saturated Fat
4 1/2g
23%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
700mg
29%
Potassium
220mg
6%
Total Carbohydrate
74g
25%
(
Dietary Fiber
2g
7%
,
Sugars
49g
)
Protein
3g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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